Vegan Chickpea Tikka Masala (Printable Version)
Hearty chickpeas in spiced tomato sauce served with fluffy basmati rice, delivering rich and vibrant flavors.
# What You Need:
→ Chickpea Tikka Masala
01 - 2 tablespoons coconut oil or neutral oil
02 - 1 large yellow onion, finely chopped
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh ginger, grated
05 - 1 green chili, finely chopped (optional)
06 - 2 teaspoons ground cumin
07 - 2 teaspoons ground coriander
08 - 1 teaspoon paprika
09 - 1 teaspoon garam masala
10 - 1/2 teaspoon ground turmeric
11 - 1/2 teaspoon chili powder
12 - 1 can (14 ounces) crushed tomatoes
13 - 2 cans (each 14 ounces) chickpeas, drained and rinsed
14 - 1 cup full-fat coconut milk
15 - 1 teaspoon salt, or to taste
16 - 1/2 teaspoon freshly ground black pepper
17 - 1 tablespoon lemon juice
18 - 1/4 cup fresh cilantro, chopped, plus extra for garnish
→ Rice
19 - 1 1/2 cups basmati rice
20 - 3 cups water
21 - 1/2 teaspoon salt
# How-To:
01 - Rinse the basmati rice under cold water until it runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 12 to 15 minutes until the rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
02 - Heat coconut oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté for 5 to 6 minutes until softened and golden.
03 - Stir in the minced garlic, grated ginger, and chopped green chili if using. Cook for 1 minute until fragrant.
04 - Add ground cumin, coriander, paprika, garam masala, turmeric, and chili powder. Stir continuously and toast the spices for 1 to 2 minutes to release their aroma.
05 - Pour in the crushed tomatoes and bring the mixture to a gentle simmer. Cook for 5 minutes, stirring occasionally to prevent sticking.
06 - Add drained chickpeas, coconut milk, salt, and black pepper. Mix thoroughly, then reduce the heat. Let the sauce simmer uncovered for 15 to 20 minutes, allowing it to thicken and the flavors to meld.
07 - Stir in fresh lemon juice and chopped cilantro. Taste and adjust seasoning as needed.
08 - Spoon the chickpea tikka masala over the prepared basmati rice. Garnish with additional cilantro as desired.
# Expert Tips:
01 -
- The sauce clings to each chickpea without feeling heavy, thanks to the balance of coconut milk and tomatoes.
- Every spice plays a role, building warmth without overwhelming heat.
- It comes together in under an hour and tastes like you simmered it all day.
- Leftovers deepen in flavor overnight, making lunch the next day something to look forward to.
02 -
- Rinsing the rice is not optional, skip it and you will end up with gummy, clumped grains instead of light and fluffy.
- Toast the spices until they smell nutty and bold, not burned, this step makes or breaks the depth of flavor.
- Do not rush the simmer, the sauce needs time to thicken and the chickpeas need time to drink in all that spiced richness.
- Taste before serving and adjust, a pinch more salt or an extra squeeze of lemon can elevate the whole dish.
03 -
- Use full-fat coconut milk, light versions will not give you the creamy, luxurious texture this dish deserves.
- Let the rice rest covered off the heat for five minutes after cooking, it finishes steaming and becomes perfectly fluffy.
- For a restaurant-style finish, drizzle a tiny bit of coconut cream on top just before serving.